Infusing Medicinal Liquor in Eastern China: Adaptation to the Region's Climate and Health Needs

Traditional Chinese medicine (TCM) infused liquor has a history of several thousand years in China. Medicinal liquor not only has the effect of promoting health and wellness, but many also have the ability to prevent and treat diseases. However, the method of infusing medicinal liquor varies depending on the region. Northern China is mostly cold, southern China is mostly hot, western China is mostly dry, and eastern China is mostly humid. Therefore, it is important to adapt the method according to the specific region in order to achieve the best results.

Eastern China: Nourishing the Spleen and Stomach

Eastern China, including Jiangsu, Zhejiang, Shanghai, Fujian, and other areas, is located near the coast and experiences a warm and rainy climate. The humidity in this region is relatively high compared to other areas, which can have an impact on the digestive system. People in this region tend to have weaker constitutions and are more prone to spleen and stomach disorders, as well as skin diseases.

When infusing medicinal liquor in the eastern region, the alcohol content should be relatively low, and the medicinal properties should be mild. Generally, a liquor with an alcohol content of around 40 degrees is recommended. Yellow wine has a lower alcohol content, but the medicinal effects are slightly weaker compared to white wine. Based on the characteristics of the eastern region, the following two recipes for infusing liquor are recommended.

Five Essence Liquor: Take 500g of wolfberry, 600g of pine needles, 400g of Ophiopogon japonicus, 400g of Atractylodes macrocephala, and 500g of Chinese asparagus. Put them in a clay pot and boil with water until it reduces to 10 liters (if there is no large clay pot, it can be boiled in batches). Grind the mixture into powder and set aside. Steam glutinous rice until half dry, then pour it into a fermentation jar and let it cool. Add the herbal juice and powder to the jar, mix well, seal it, and place it in a warm place. After 21 days, remove the residue. Five Essence Liquor is made through fermentation, it is neither cold nor hot, warm and mild, and it can invigorate the spleen and stomach, nourish the essence and blood, and dispel wind and dampness. It is a good recipe for longevity. It is suitable for people of all ages and has therapeutic effects on fatigue, loss of appetite, dizziness, premature graying of hair, dry skin, itching, and other symptoms.

Yangmei Liquor: In Jiangsu and Zhejiang provinces, it is common to infuse liquor with yangmei (bayberry). The method is as follows: wash the yangmei and soak them in saltwater for 1 hour, then drain and let them dry. In a liquor container, layer the yangmei and rock sugar, with one layer of each, and then pour in white wine until the yangmei are submerged by a few centimeters. Place the container in a cool and shaded area for about 20 days to ferment. Regular consumption of this liquor can help relieve diarrhea.

It is important to note that medicinal liquor should be selected and prepared under the guidance of a physician. It is not suitable for individuals with poor liver and kidney function, children, and women during menstruation.